Dry-Aged Beef Steak Series
Flap Steak
(fajita meat, skirt meat, bavette steak)
The Flap Steak is an extraordinary steak that is lesser known than its counterpart, the skirt steaks. An extension of the same transversus abdominis muscles, the flap steak is much thicker than the skirt and has very loose and defined fibers that are used to protect the belly and organs.
It is an impressive size to have the entire flap, just one steak could feed close to ten people. Cooked medium-rare on an open flame grill makes for a tender, juicy and very flavorful steak.
These photographs were taken in a butcher cutting room under multiple light sources with a focus on the texture of the muscle bands, and the distribution of white, light-absorbing fat, among the crimson and palpable red of the meat.
Up close under the lens, the rolling features and folding fibers become textures of patchy contrast, but seen from afar appears more pink with a bright color.
References: Danforth, Adam. Butchering Beef. North Adams, MA: Storey Publishing, 2014. p 241.